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Rhubarb Sherbert




Source of Recipe


Friends
2 cups diced rhubarb [about 4 stalks]
1/4 cup sugar
1/4 cup water

Cook covered over medium heat about 20 minutes until rhubarb is tender, let cool

1 thin skinned small orange, cut into chunks[ leave skin on] process to a coarse pulp with a steel blade. Mix with cooled rhubarb. Add:

1/8 tsp almond extract

Process in an ice cream machine according to directions
OR
transfer mixture to a metal ice cube tray and freeze, occasionally braking up large chunks of crystals, process a few seconds and store in a covered container. This only serves two but is easily doubled and keeps well frozen for about a week..